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Mustard-Maple Vinaigrette This is a nice little vinaigrette to have in your fridge.  It’s spring-y and wonderful and just perfect to dress the deliciously spring-filled Field of Greens Salad.  It’s darn decent drizzled over roasted or grilled asparagus, too.  There are no pictures of actually preparing this vinaigrette.  You don’t need them.  All you need is a jar, mustard, maple syrup, rice wine vinegar, kosher salt, black pepper, a couple of drops of maple extract and of course, vegetable oil.  Then just shake the bejesus out of it!  Oh yeah, cover it first, okay?!?  I’ve given you a range on the maple syrup, depending on how much sweetness you want.  Or need, if you aren’t already sweet enough!  But you are, aren’t you?Mustard-Maple Vinaigrette

Mustard-Maple Vinaigrette

  • Servings: Makes about 1 cup
  • Difficulty: Easy Peasy
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  • 1/3 cup rice wine vinegar
  • 2 tablespoons Dijon or German-style mustard
  • 1-3 tablespoons maple syrup (or to taste)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1-3 drops maple extract (optional, but a nice addition)
  • 1/2 cup vegetable oil
  • 2 tablespoons olive oil

You’ll need a pint jar, with a tight-fitting lid.  Put everything, but the oils in the jar; cover the jar and give it a good shake.  Add the oils; cover and shake like a mad person.  Set aside for at least 30 minutes to allow the flavors to meld.

NOTE:  I use the maple extract, as I want a nice maple-y flavor.  I use a beer mustard, which is a lot like a German-style mustard.  This is delicious on Fields of Greens Salad.

Mustard-Maple Vinaigrette Recipe©Marcia Lahens 2018.  All rights reserved.